Healthy Mouths for Life: November's Mouth-Friendly Recipe 2012

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November’s Mouth-Friendly Recipe 2012

Here’s a way to satisfy your holiday sweet tooth without doing too much damage to your teeth or your waistline. With a dose of pumpkin and some low-fat dairy, its a definite nutritional improvement over most traditional pies. Frozen Pumpkin Mousse PieIngredients:

2 1/2 cups broken gingersnap cookies

2 T vegetable oil

1/3 cup plus 2 T light brown sugar

1 cup canned pumpkin puree

1 tsp pure vanilla extract

3/4 tsp pumpkin pie spice

1 quart low-fat vanilla frozen yogurt, softened

Low-fat whipped cream (optional)

Directions:

Combine cookies, oil and 2 T brown sugar. Crush together or combine in a food processor until you have fine crumbs. Press the crumbs into the bottom and sides of a 9 pie plate to form a crust. Bake at 350 degrees for 10-15 minutes; let cool.

Mix the pumpkin puree, vanilla, spice and remaining 1/3 cup brown sugar together and then stir in the frozen yogurt. Spread mixture into the cooled crust and freeze about three hours or until firm.